directions

And that you don’t have to stick to the same old coleslaw recipe if you want to jazz up your pork chops!
The inspiration behind this recipe is the American dish of pork ribs and coleslaw, but we’ve added a twist with the use of a few Indian spices.
Cumin, coriander and curry powder are central to Indian cuisine, but it’s heat that really brings them to life. Of all the Indian spices, cumin soon loses its flavour in powdered form so this is why we’ve used seeds here instead. Once heated in a dry frying pan the seeds slowly start to release their aroma. Together the trio of spices transform traditional coleslaw with a spicy makeover, giving you a tasty pork chop recipe that’s easy to make and ready to eat in just 30 minutes!

Rub the pork chops with 1 tbsp olive oil then dust in the curry powder then set to one side whilst you make the coleslaw. Place the cumin seeds in a dry frying pan over a medium heat. Fry for a few minutes until they become fragrant then tip them into a pestle and mortar (or use the end of a rolling pin and a bowl). Place the shredded red-and-white cabbage into a bowl along with the carrot, apple and the mange tout. In a bowl whisk together the mayonnaise, lemon juice, crushed cumin seeds and finely chopped coriander. Stir the dressing through the shredded vegetables and season with a little salt and pepper. Preheat the oven to 200C/400F/gas mark 6. Heat a frying pan over a medium heat. Add 2 tbsp olive oil to the pan and fry the chops on both sides for 2 minutes before putting them in the oven for 4-5 minutes to cook through. Once cooked allow the chops to rest for 5 minutes. Serve the chops with the coleslaw and toasted pitta breads.